Save Recipe Print
Total:
2 hr 50 min
Prep:
15 min
Inactive:
1 hr 20 min
Cook:
1 hr 15 min
Yield:
12 servings
Level:
Easy
Total:
2 hr 50 min
Prep:
15 min
Inactive:
1 hr 20 min
Cook:
1 hr 15 min
Yield:
12 servings
Level:
Easy

Ingredients

Cake:
Coconut Lemon Glaze:

Directions

Watch how to make this recipe.

Preheat the oven to 325 degrees F.

For the cake: Grease and flour a 9-inch tube cake pan. Cream the butter and sugar until light and smooth. Add the eggs and vanilla extract, beating well. Mix in the vanilla wafer crumbs, coconut and pecans. Pour into the pan and bake for 1 hour and 15 minutes. Allow the cake to cool in the pan for 10 minutes before turning out onto a rack.

For the glaze: Mix the sugar, cornstarch, salt, lemon zest and juice, 1 1/2 cups of water and coconut in a medium saucepan. Cook over medium heat, stirring until thickened, for about 15 minutes. Let cool slightly, then using a toothpick, poke several holes in the top of the cake and drizzle the glaze over the cake.

More from:

Easter

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Moist Chocolate Polenta Cake

Recipe courtesy of Gale Gand

Christmas Cake Cookies

Recipe courtesy of Ree Drummond

Baklava

Recipe courtesy of Michael Symon

Brined Fresh Ham

Recipe courtesy of Anne Burrell

Apple Cake "Tatin"

Recipe courtesy of Ina Garten

Lemon Cake

Recipe courtesy of Ina Garten

Salmon Cakes

Recipe courtesy of Ina Garten

Crab Cake BLT

Recipe courtesy of The Neelys

Ginger Pear Cake

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword